Since I promised to start doing more Keto friendly recipes, here is one. It’s not too bad, but the notes are important. Learn from my mistakes, and don’t do them, and everything should come out just fine! Pay attention to the notes at the end of the recipe. Other than those, it’s actually a very easy recipe, and now that I’ve done it once, I may do it again for any of my friends who want keto friendly recipes. But I doubt I’ll make it again just for me.

Next time I may also just try a Keto sugar cookie. Shouldn’t be too hard with just a straight sub of flour/sugar to keto friendly alternatives.

Cream Cheese Keto Cookies with Lemon Icing

Joseph Guimarin

This is a decently easy Keto friendly recipe, and tastes great! However, it's very important you read the notes, there are some very important little tidbits in there.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 24 cookies

Calories 154 kcal

Ingredients

  

Cookies

• ¼ Cup Unsalted Butter Softened
• 2 Oz Cream Cheese Softened
• ⅓ Cup Keto Friendly Sugar (Monk Fruit blend) Or ½ Cup if you want it sweeter
• 1 Egg
• 2 tsp Vanilla Extract
• ¼ tsp Salt
• 1 Tbsp Sour Cream Optional
• 3 Cups Almond Flour

Lemon Frosting

• ½ Cup Mascarpone Softened
• 4 Oz Cream Cheese Softened
• ¼ Cup Powdered, Keto Friendly Sugar
• ¼ Cup Heavy Cream
• 2 tsp Lemon Juice
• 2 tsp Lemon Zest
• ½ tsp Vanilla Extract

Instructions

 

Cookies

• Preheat the oven to 350° F, and line a large cookie sheet with parchment paper.
• Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it's fluffy and light in color.
• Beat in the vanilla extract, salt and egg. Beat in sour cream, if using.
• Beat in the almond flour, 1/2 cup at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
• Use a medium cookie scoop (about 1 1/2 tbsp) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
• Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).

Lemon Frosting

• Whip the mascarpone and cream cheese together in a bowl using a hand mixer. 
• Add ¼ cup of the heavy cream, swerve confectioners, vanilla extract, lemon juice, and zest, then mix until smooth and creamy.
• Add more of the heavy cream if needed, to get your desired consistency.  Add the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cookies have cooled completely.

Notes

Ok, note time. It’s very important when making the cookies to make sure they are as “dough” like as possible. I had to add a bit of water to mine to get it the right consistency, but it worked out.

Also, when you form the cookie balls, you do actually have to form the cookie itself. The cookie doesn’t really “melt” for lack of any better word. I ended up pressing them down under my palm to the shape you see here. You’ll notice the difference between the first batch and the second batch. Prepare accordingly.

It makes a difference when eating as well, the “pucks” are kinda dense and “dry” since you can’t put a ton of icing on them, the flat ones you can put more icing on them, and they don’t seem as dry because of that fact.

I also decided I wanted to make candied lemon peel to go along with it, just thought it would be nice. I was going to do a raspberry drizzle of some kind, but I ended up not being able to used the raspberries I thought I had.

Keyword Cookie, Dessert, Kid Friendly, Lemon, Sweet